• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Pizza Dough
0

9 posts in this topic

Can pizza dough be made ahead of time? If so, how should it be stored?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I use Astoria Mills pizza dough mix. I routinely make a double batch and keep half in the fridge for a day or two. It is at least as good if not better on the second day. I think they even claim that it can be frozen, though I have never tried it.

0

Share this post


Link to post
Share on other sites

Do you keep it in a ball after it rises and then store it?

0

Share this post


Link to post
Share on other sites

Do you keep it in a ball after it rises and then store it?

Sorry I'm late to answer. Didn't have my notifications set.

Yes, I just keep it in a ball and refrigerate it. It needs to come to room temperature before you use it. That's not such a big deal unless you are in a hurry: just flatten it partly and then let it warm before really forming it.

Also, did I say "double batch"?! I meant that I make a half batch and then save half of that. My wife and I cannot eat huge quantities of pizza, even if it is gluten free. Here's how I make the pizza:

I bought an 11" square cast iron griddle without a handle that just fits into my toaster oven. I get it warming up at 425 and then make the pizza. I mash the dough out on a floured (yes gluten-free flour) board, drizzle on some olive oil to give it that nice Italian flavor, then put some sliced onions, tomatoes and tasty cheese (not mozzarella) on it. Some cooked bacon or other smoked meat gives it a wood-fired flavor. Then I grease the griddle with some coconut oil (best vegetable oil to use on cast iron that I have found) and slide the pizza onto it. It cooks hot and fast and tastes great. Top with some fresh basil and grated parmesan if you have it.

0

Share this post


Link to post
Share on other sites

Have you tried to par cook the crust and then wrap and freeze it?

I have worked on a few recipes that actually improved in texture after freezing.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Have you tried to par cook the crust and then wrap and freeze it?

I have worked on a few recipes that actually improved in texture after freezing.

This is my preferred way of making it, too. So convenient for those days you've just got to have pizza STAT!

0

Share this post


Link to post
Share on other sites

What does it mean to "par cook" it?

0

Share this post


Link to post
Share on other sites

Since love2travel is offline, parboil is equivalent to blanching, enough cook to stop the spoiling process, but not the whole way, and par bake is cook halfway, so it is no longer raw and subject to rising, but still needs to go back in the oven for the finishing bake. Like the semi-baked rolls you can find in the supermarket that you pop in the oven for the final 5-10 mins.

0

Share this post


Link to post
Share on other sites

Oh, I see. Thank you. I'm an old guy, so I guess I'm not in such a hurry. The term "pop" is not part of my regular working vocabulary. I mix enough for two pizzas and just save half in the fridge for the next day or two.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,057
    • Total Posts
      934,067
  • Member Statistics

    • Total Members
      64,643
    • Most Online
      3,093

    Newest Member
    Kyle4
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • I'm sorry I don't  In fact I just looked and only found this on the uk datasheet; So maybe I was wrong!
    • I am Catholic and I totally understand. At my home parish, there is a layman who has celiac.  He has arranged to have these hosts ordered from the Benedictine sisters of Perpetual adoration. http://www.benedictinesisters.org/ At the beginning  mass, anyone who needs a gluten-free hose can take it from the main receptacle and place it in a special pix.  The priest has them and they are consecrated and with the priest.    He is handling the gluten and the gluten-free host back and forth.  But, I talked to this fellow and he said that he has not had any symptoms of cross-contamination and he is fairly sensitive.   I am celiac but really don't get any obvious symptoms so I can't tell you if cross-contamination is an issue or not   I also partake in the wine,  but I try to sit in the first or second row( to be the first to drink the wine)  to limit cross-contamination.  I make sure to be aware if the priest Saying mass puts a small piece of bread in each chalice (then I do not partake.) psawyer is right though.  Consuming either form of  eucharist is adequate and acceptable.   Often times I just take the wine.   I have considered becoming a Eucharistic minister.  This would completely eliminate the possibility of cross-contamination. If you were the first person to drink from the chalice, there would be no chance of cross-contamination at all.  Traveling is tough.   I often times abstain when I am traveling  but many parishes now offer gluten-free hosts  so I'm sure you could research it  and contact the parish ahead of time. One of my best friends has Ncgs  and he can take the gluten-free host with no trouble.   I know a priest whose nephew is celiac in central Texas. . I haven't talk to him personally about the situation (just his SIL) but I'm sure  he would be happy to talk about it if needed.  I don't know what part of Texas you're in  but let me know.
    • Do you know the specific name of the wheat protein in Nizoral? Thank you!
    • Welcome to the community here. I am not Catholic, but have been a member here for many years, and a moderator for ten. This topic comes up from time to time. I am Episcopalian, similar in most beliefs. Talk to your priest. In my church, receiving one form of communion is sufficient to meet the obligation, so I usually just take the cup. I arrange with the priest to be first in line, lest the cup be contaminated from another communicant. For the wafer to qualify in the Roman Catholic Church, it must be made from wheat. There are some sources of low-gluten wafers, but I have no personal experience with the. The Episcopalian (Anglican) church allows a wafer that does not contain wheat.
    • What is the best way to phrase an email to a company, when trying to investigate whether or not their product(s) is safe for a super sensitive to consume? here's an example of an email correspondence that turned out favorably:  Thank you for contacting MillerCoors. We appreciate your interest in our products.

      Crispin Brown's Lane Cider is brewed and filled with equipment dedicated to only Crispin products. In order for Crispin to be certified as gluten free it has to pass standards set by the Gluten Intolerance Group, this includes gluten free ingredients and elimination of cross contamination. We hope you found this information helpful.

      Thanks again for contacting MillerCoors.

      Sincerely, 

      MillerCoors Consumer Affairs Department
      Ref: Case#N22302690
      ------------------------------------------------------------------


      hi, i am a super-sensitive celiac and am wondering about any possible trace gluten being present in your products, the brownslane classic dry cider in particular. is this made in a dedicated gluten-free facility or at least gluten-free equipment? also are their any additives/fining agents or anything used in the brewing process that could contain gluten? and lastly, what gluten-free certification organization do y'all use and what ppm level do you test down to?
  • Upcoming Events